Journal of Applied Food and Nutrition最新文献_第2页

The Effect Of Moringa Leaf (Moringa Oleifera L.) Powder Substitution In Physicochemical And Organoleptic Characteristics Of Ice Cream 辣木叶的作用冰淇淋的物理化学和感官特性中的粉末替代

Journal of Applied Food and Nutrition Pub Date : 2022-02-08 DOI: 10.17509/jafn.v2i1.41830

R. Anjani, A. Zakaria, W. Widowaty

{"title":"The Effect Of Moringa Leaf (Moringa Oleifera L.) Powder Substitution In Physicochemical And Organoleptic Characteristics Of Ice Cream","authors":"R. Anjani, A. Zakaria, W. Widowaty","doi":"10.17509/jafn.v2i1.41830","DOIUrl":"https://doi.org/10.17509/jafn.v2i1.41830","url":null,"abstract":"Protein and calcium are two nutrients that are essential to the human body. These nutrients can be acquired through the consumption of animal and vegetable foods. Moringa leaves are a protein and calcium-rich vegetable dietary product. The goal of this study is to investigate the physicochemical and organoleptic properties of ice cream products by the addition of Moringa leaf powder. This study used an experimental method with a one-factor total randomized design. The addition of 0%, 3%, 6%, 9%, and 12% Moringa leaf powder treatment was carried out with 5 repetitions. The Kjeldahl method was used to analyse total protein content and Atomic Absorption Spectrophotometry was used to analyse the amount of Calcium in ice cream products. In this research, we tested the volume, mass, overrun, and melting time of ice cream, and so do the hedonic, and organoleptic characteristics. The results showed that calcium and protein levels of Moringa ice cream increased along with the addition of Moringa leaf powder. Ice cream with the addition of Moringa leaf powder by 12% had an average value of calcium and protein content higher compared to other ice cream samples. The addition of 9% Moringa leaf powder gave the best-overrun value of 47.86% which was determined based on the swelling power of the ice cream dough. Ice cream with 3% Moringa powder has the longest melting power of 12.82 minutes. organoleptic test results show that ice cream with 3% Moringa has the highest level of preference, with a total point of 527 for colour, 509 for aroma, 559 for taste, and 546 for texture. This study shows that Moringa leaves can be used as a substituent in ice cream.","PeriodicalId":367155,"journal":{"name":"Journal of Applied Food and Nutrition","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121989221","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Validation of UV-Visible Spectrophotometry for Measuring Rhodamine B Content in Crackers 紫外可见分光光度法测定饼干中罗丹明B含量的验证

Journal of Applied Food and Nutrition Pub Date : 2022-02-08 DOI: 10.17509/jafn.v2i1.41829

Silva Oktriana, Suci Rizki Nurul Aeni, I. Sari

{"title":"Validation of UV-Visible Spectrophotometry for Measuring Rhodamine B Content in Crackers","authors":"Silva Oktriana, Suci Rizki Nurul Aeni, I. Sari","doi":"10.17509/jafn.v2i1.41829","DOIUrl":"https://doi.org/10.17509/jafn.v2i1.41829","url":null,"abstract":"Rhodamine B is a synthetic dye that is often misused as a food coloring in crackers. Rhodamine B consumption through food can irritate the digestive tract, impair liver function, and cancer. The purpose of the study was to determine the content of rhodamine B in crackers. This study used a quantitative method, and purposive sampling was employed as a sampling technique. Method validation was carried out against a UV-Visible spectrophotometer in testing Rhodamine B in crackers. Validation of the method produces a linear regression equation of y = 0.2901x + 0.0082, with a correlation coefficient value (r2) = 0.9985, and a Vxo value of 2.65%. The instrument validation shows a Limit of Detection (LOD) of 0.1582 ppm and a Limit of Quantification (LOQ) of 0.5274 ppm. The results from the accuracy-test showed an average %diff of 0.88%; 3.79%, and -6.88%, while the average percentages of recovery were 101%, 104, and 93% respectively. Precision testing results showed that the value of % RSD 2/3 CV Horwitz. Qualitative measurements showed that all samples tested for Rhodamine B in this study showed negative results. This study suggested that UV-Visible spectrophotometry is a valid method that can be used to measure levels of Rhodamine B in food.","PeriodicalId":367155,"journal":{"name":"Journal of Applied Food and Nutrition","volume":"101 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122541897","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Hydration In Athletes: A Literature Review 运动员的水合作用:文献综述

Journal of Applied Food and Nutrition Pub Date : 2022-02-08 DOI: 10.17509/jafn.v2i1.42698

Ahdiyatul Fauza, W. Astuti

引用次数: 0

Nutritional Status Assessment of West Java Athletes: A Preliminary Studies 西爪哇运动员营养状况评估:初步研究

Journal of Applied Food and Nutrition Pub Date : 2022-02-08 DOI: 10.17509/jafn.v1i1.34325

S. Syihab, W. Astuti, Muchamad Rizki Sentani, Isti Kumalasari

{"title":"Nutritional Status Assessment of West Java Athletes: A Preliminary Studies","authors":"S. Syihab, W. Astuti, Muchamad Rizki Sentani, Isti Kumalasari","doi":"10.17509/jafn.v1i1.34325","DOIUrl":"https://doi.org/10.17509/jafn.v1i1.34325","url":null,"abstract":"The nutritional adequacy of athletes is one of the important factors that support sports performance. The fulfillment of proper nutrition based on the individual athlete's needs is the main prerequisite for health, physical fitness, and sports performance, especially during an undergoing competition. This study aims to see the nutritional adequacy and anthropometric conditions of athletes from various sports. The subjects are West Java athletes who are undergoing the initial training program held by Indonesia National Sports Committee. This research is a preliminary assessment, and it was expected as a reference in the general preparation stage of a training center program for the next 6 months. The anthropometric data were collected using the Omron HBF 375 Karada Scan Body Composition Monitor and Stadiometer, while the data collection on the adequacy of energy and nutrients used the 24-hour Food Recall. The results showed that most athletes had a nutritional status of obesity due to restrictions on exercise activities during the Covid-19 pandemic. 17.4% of athletes had an obesity category, had 18.78% of athletes had normal muscle mass. Meanwhile, women's volleyball is classified as low. The level of energy sufficiency in women's handball, women's softball, and men's bodybuilding have exceeded the level of daily energy requirement. An athlete nutrition assistance is needed based on the type of sport and individual needs.","PeriodicalId":367155,"journal":{"name":"Journal of Applied Food and Nutrition","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128694830","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nutritional Content of Milkfish Nuggets with Addition of Mocaf Flour 添加摩卡粉对遮目鱼块营养成分的影响

Journal of Applied Food and Nutrition Pub Date : 2022-02-08 DOI: 10.17509/jafn.v2i1.41828

Aniq Luthfiyah, Purbowati ., Riva Mustika Anugrah

{"title":"Nutritional Content of Milkfish Nuggets with Addition of Mocaf Flour","authors":"Aniq Luthfiyah, Purbowati ., Riva Mustika Anugrah","doi":"10.17509/jafn.v2i1.41828","DOIUrl":"https://doi.org/10.17509/jafn.v2i1.41828","url":null,"abstract":"Milkfish is protein source. Utilization of milkfish is not easy because has lot of fish bones. Processing milkfish into nuggets could increase the acceptability of consumption. The addition of mocaf flour also increases local food commodities which add to the nutritional value of milkfish nuggets. This study aims to determine the nutritional content of protein, fat, carbohydrates, calcium milkfish nuggets with the addition of mocaf flour. Pre-experimental research design. There are 3 formulations of milkfish nuggets with a ratio of milkfish and mocaf flour, namely F1 (80%: 20%), F2 (70%: 30%), F3 (60%: 40%), then the nutritional content test was carried out. Analysis of protein content by micro kjehdal method, fat by Soxhlet, carbohydrates by calculation by deference, and calcium by AAS. The protein content of milkfish nuggets F1, F2, F3 respectively were 15.02%, 14.58%, 13.25%. The fat content of F1, F2, F3 is 12.89%, 11.53%, 10.76%. The carbohydrate content of F1, F2, F3 is 23.63%, 31.44%, 33.95%. The calcium content of F1, F2, F3 is 0.041%, 0.051%, 0.052%. Of the three milkfish nugget formulas, the nutritional content in F1 meets the quality requirements of SNI No. 7758:2013 fish nuggets.","PeriodicalId":367155,"journal":{"name":"Journal of Applied Food and Nutrition","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121296466","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Description of Diet Patterns in Young Women at SMAN 24 Bandung 万隆24日年轻女性饮食模式的描述

Journal of Applied Food and Nutrition Pub Date : 2022-02-08 DOI: 10.17509/jafn.v1i1.34324

A. Pragholapati, Seliana Dwi Rahmawati, T. Mulyati

{"title":"Description of Diet Patterns in Young Women at SMAN 24 Bandung","authors":"A. Pragholapati, Seliana Dwi Rahmawati, T. Mulyati","doi":"10.17509/jafn.v1i1.34324","DOIUrl":"https://doi.org/10.17509/jafn.v1i1.34324","url":null,"abstract":"This research is motivated by the large number of young women who often experience dissatisfaction with their body shape, this is because at puberty the appearance of fat in several parts of the body causes disproportionate perceptions of the body. For this reason, many young women go on unhealthy diets to get instant results. According to data from UKS at SMAN 24 Bandung, many students who entered the UKS were due to weakness, gastritis, and even fainting. When a study of the phenomenon was carried out on 10 female students at SMAN 24 Bandung, 9 students admitted that they were dissatisfied with their bodies and were on a diet. The purpose of this study was to determine the relationship between body image and dietary patterns in young women at SMAN 24 Bandung in 2015. The research method used is quantitative with quantitative descriptive types. The sample in this study were 86 students at SMAN 24 Bandung, which were obtained by purposive sampling and stratified random sampling techniques. Data collection using a questionnaire in the form of a Likert scale. The data that has been collected is analyzed using descriptive analysis techniques (univariate. The results of statistical tests show that most young women have an unhealthy diet (54.7%). It is recommended that health services should be able to facilitate a counseling program in the form of seminars and discussions for adolescents to examine more deeply about dietary patterns in order to provide the needed solutions.","PeriodicalId":367155,"journal":{"name":"Journal of Applied Food and Nutrition","volume":"10 3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131512326","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Breakfast Habits of Adolescents in Bandung 万隆青少年的早餐习惯

Journal of Applied Food and Nutrition Pub Date : 2022-02-08 DOI: 10.17509/jafn.v1i1.34321

Hurry Mega Insani, L. Kustiyah, C. M. Dwiriani

引用次数: 0

Pneumonia in Toddlers: Association of Characteristics and Nutritional Status 幼儿肺炎:特征与营养状况的关系

Journal of Applied Food and Nutrition Pub Date : 2022-02-08 DOI: 10.17509/jafn.v2i2.42720

Elia Badriah, Indana .

{"title":"Pneumonia in Toddlers: Association of Characteristics and Nutritional Status","authors":"Elia Badriah, Indana .","doi":"10.17509/jafn.v2i2.42720","DOIUrl":"https://doi.org/10.17509/jafn.v2i2.42720","url":null,"abstract":"Pneumonia is one of the health problems that contribute to the mortality of toddlers. Pneumonia cases in children are determined by health history. The purpose of this study was to analyze the relationship between age, gender, birth weight, history of breastfeeding, nutritional status, and immunization status with the incidence of pneumonia in toddlers at the Kudus Aisyiyah Hospital. The design of this study was analytic observational with a cross-sectional approach. A total of 102 patients have participated as research respondents, and sampling was done using the accidental technique. The instrument used in this study is an observation sheet prepared for toddler patients with pneumonia. Data analysis was carried out using chi-square and fisher's exact method. The results showed that 48 patients (47.1%) had pneumonia. There was a significant relationship between the age of children under five (p=0.003) and birth weight (p=0.0001) with the incidence of pneumonia. There was no relationship between gender (p=0.399), exclusive breastfeeding (p=0.495), and nutritional status (p=0.141), with the incidence of pneumonia in children under five. The age variable is associated with the pneumonia incidence in toddlers at Kudus 'Aisyiyah Hospital. Mothers are expected to pay more attention to the health of their toddlers due to their vulnerability to a variety of diseases, particularly infectious diseases. Support and counseling programs from health workers were also expected to help mothers' understanding to improve their child's health quality. ","PeriodicalId":367155,"journal":{"name":"Journal of Applied Food and Nutrition","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131223101","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Importance of Nutritionists Role in Educating the Community Regarding the Implementation of a Healthy and Balanced Weight-Loss Diet 营养学家在教育社区实施健康均衡减肥饮食方面的重要性

Journal of Applied Food and Nutrition Pub Date : 2022-02-08 DOI: 10.17509/jafn.v1i1.34322

P. Novitasari

{"title":"The Importance of Nutritionists Role in Educating the Community Regarding the Implementation of a Healthy and Balanced Weight-Loss Diet","authors":"P. Novitasari","doi":"10.17509/jafn.v1i1.34322","DOIUrl":"https://doi.org/10.17509/jafn.v1i1.34322","url":null,"abstract":"Obesity is still one of the nutritional problems among Indonesians today. People then want to normalize their nutritional status by adopting certain weight-loss diets. The problem is, recently, some weight-loss diets that have emerged in the community are not following nutritional principles. People with less nutritional knowledge can implement this diet, which will endanger health. The role of nutritionists is very important in providing education to the public about how to carry out a healthy and nutritious weight-loss diet to normalize their nutritional status. This paper discuss the importance role of nutritionists in educating the public regarding the implementation of a healthy and balanced weight-loss diet in the middle of many mistaken types of current weight-loss diets in Indonesia. The study was descriptive and was conducted in Bandung, March 2021. Appropriate nutritional education is the key success to introduce the community to a healthy and balanced diet. Also, other factors determine such as the active role of other health stakeholders in carrying out activities to change attitudes and practices of public health and nutrition.","PeriodicalId":367155,"journal":{"name":"Journal of Applied Food and Nutrition","volume":"96 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115641285","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Utilization of Durian Seed Flour in Making High Energy and Protein Cupcakes 榴莲籽粉在高能量高蛋白纸杯蛋糕中的应用

Journal of Applied Food and Nutrition Pub Date : 2021-12-13 DOI: 10.17509/jafn.v2i2.43972

E. ., Ima Saphira, A. E. Yunianto

引用次数: 0